Honey Mustard Baked Pork Chops

Tender pork chops baked in a sweet and tangy sauce that’s simple, comforting, and family-friendly 

These tender, juicy pork chops are coated in a sweet and tangy honey-mustard sauce that feels both simple and special. It’s the kind of dinner that comes together easily but still feels like you’ve put a little extra love into it. The Dijon mustard adds a gentle bite, the honey brings warmth and sweetness, and fresh rosemary ties everything together with a cozy, savory note. This is a family-friendly dish that’s perfect for a weeknight meal, yet nice enough to serve when company comes over.

Ingredients: 

2 Lbs. pork chops
salt, to taste
pepper, to taste
2 Tbs. salted butter
1/4 c. Dijon mustard
1 Tbs. minced garlic
5 Tbs. honey
1 tsp. fresh rosemary, minced

Directions: 

Preheat the oven to 350°F. Lightly grease a cast iron skillet or baking dish and set aside.

Season both sides of the pork chops generously with salt and pepper. Arrange them in a single layer in the prepared skillet or baking dish.

In a small saucepan over low heat, melt the butter. Once melted, stir in the Dijon mustard, minced garlic, honey, and rosemary. Continue stirring until the sauce is smooth and well combined. Remove from heat.

Spoon half of the sauce evenly over the pork chops. Turn the pork chops over, then spoon the remaining sauce over the top, making sure each chop is well coated.

Bake uncovered for 30 minutes, or until the pork chops reach an internal temperature of 145°F.

Remove the pork chops from the oven and let them rest for 2–3 minutes. Resting helps the meat stay tender and juicy.

Transfer the pork chops to a serving dish and drizzle any remaining sauce from the skillet over the top before serving.

Serving Suggestions 

These honey mustard pork chops pair beautifully with simple, comforting sides. Creamy mashed potatoes or buttery egg noodles are perfect for soaking up the extra sauce. Steamed green beans, roasted carrots, or glazed baby carrots add a pop of color and balance the sweetness of the honey mustard. For a lighter option, serve with a crisp side salad or roasted broccoli. No matter how you serve them, don’t forget a spoon for that extra sauce — it’s too good to waste.

Notes & Helpful Tips

Mustard options: If you don’t have Dijon mustard, brown mustard or whole-grain mustard work well. Yellow mustard can also be used, though it is milder—adding a small splash of vinegar can help sharpen the flavor. Spicy mustard is another great option and adds a little kick.

Dried minced garlic may be used instead of fresh. Use 1 teaspoon dried minced garlic in place of 1 tablespoon fresh. For best flavor, stir it into the sauce and let it warm gently for a minute or two before spooning over the pork chops.

Pork chop thickness: Thicker pork chops may need a few extra minutes in the oven. Use a meat thermometer for best results.

Fresh vs. dried rosemary: If fresh rosemary isn’t available, you can substitute about ½ teaspoon dried rosemary. If rosemary isn’t a favorite, this recipe is just as delicious without it.

Parmesan Garlic Oven Potato Wedges

Golden, crispy potatoes seasoned just right and baked until tender — a family favorite side or simple supper

These crispy oven-baked potato wedges are one of those simple side dishes that somehow turn into the main event. With tender centers, golden edges, and just the right blend of seasoning, they disappear fast at our house. Sometimes I make a big pan and call it supper — and no one complains.

Soaking the potatoes before baking helps them crisp up beautifully, while olive oil, garlic, and Italian seasoning give them comforting, familiar flavor. A sprinkle of Parmesan at the end adds a salty finish that makes them hard to resist. Serve them alongside your favorite meal or with a dipping sauce and enjoy every bite.

Ingredients: 

3–4 large russet potatoes
4 Tbs. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/4 c. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.

Wash the potatoes well, scrubbing away any dirt. Slice each potato into evenly sized wedges.

Soak the potatoes by placing the wedges in a large bowl of very cold water. Let them soak for 30 minutes to help remove excess starch, which leads to crispier potatoes.

Drain and dry thoroughly. Drain the potatoes and pat them completely dry with paper towels or a clean, lint-free kitchen towel. This step is important for good browning.

Season the potatoes. Place the dried potato wedges into a large bowl. Drizzle the olive oil over the top and toss until all the wedges are evenly coated.

In a small bowl, mix together the salt, garlic powder, Italian seasoning, and Parmesan cheese. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Arrange on the baking sheet in a single layer, placing the wedges skin-side down whenever possible.

Bake for 25–35 minutes, turning once if desired, until the potatoes are fork-tender and beautifully golden.

Remove from the oven and serve hot. 

Serving Suggestions

These potato wedges are wonderfully versatile and pair well with just about anything:

• Serve alongside baked or grilled chicken, pork chops, or burgers

• Add them to a comfort-food plate with meatloaf and green beans

• Turn them into a simple meal by serving with ranch, ketchup, honey mustard, or garlic aioli

• Pair with a fresh green salad to balance the richness

• Serve them straight from the pan as an easy game-night or movie-night dinner

Sometimes the simplest meals really are the best. 

Variations

• Extra Cheesy: Sprinkle additional Parmesan over the potatoes during the last 5 minutes of baking

• Herb Swap: Replace Italian seasoning with dried rosemary, thyme, or oregano

• Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper flakes or smoked paprika

• Crispier Finish: Increase oven temperature to 425°F for the last 5–10 minutes

• No Cheese Option: Skip the Parmesan and finish with a light sprinkle of sea salt 

Creamy Chicken Tortilla Casserole

A cozy, family-style dinner layered with seasoned chicken, warm tortillas, and melty cheese.

 This is the kind of meal that brings everyone to the table without much convincing. Warm tortillas, tender seasoned chicken, a creamy sauce, and plenty of melted cheese all baked together into one comforting casserole—it’s simple, hearty, and full of flavor.

This dish reminds me of those evenings when you want something filling and homemade, but not fussy. The chicken is seasoned just enough to give it a little warmth, the tomatoes and green chiles add a gentle kick, and the sour cream and cheese mellow everything out into a creamy, comforting bite. It’s a great family-style meal, perfect for busy weeknights, casual gatherings, or anytime you want a dish that feels familiar and satisfying.

Best of all, it’s flexible. You can use cubed chicken or shredded, switch up the cheese, or add extra toppings to suit everyone at the table.

Ingredients: 

1 lb. boneless, skinless chicken breast, cut into bite sized pieces 
1 Tbsp. chili powder 
1/2 Tbs. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbs. olive oil 

2 Tbs. butter 
1 onion, diced 
1 bell pepper, diced 
2 1/2 Tbs. flour 
1 c. chicken broth 
1 (10 oz.) can diced tomatoes with green chiles
1/2 c. sour cream 
8 oz. cheddar or pepper jack cheese, shredded (use more if desired)
12 small tortillas 

Directions

Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish and set aside.

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Set aside.

Place the chicken pieces in a bowl and sprinkle the seasoning mixture over the top. Toss until the chicken is evenly coated.

Heat the olive oil in a large cast iron skillet over medium heat. Add the seasoned chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter, diced onion, and bell pepper. Cook over medium heat until the vegetables are softened, and the onions are translucent.

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth and diced tomatoes with green chiles, stirring constantly. Be sure to scrape the bottom of the skillet to release all the flavorful browned bits. Bring the mixture to a gentle simmer and cook until the sauce thickens to a gravy-like consistency.

Return the cooked chicken to the skillet and stir to combine.

Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the shredded cheese, mixing until smooth and creamy. Set aside.

In a low-sided skillet over medium-high heat, warm the tortillas one at a time. Cook each tortilla for about 30 seconds, until small bubbles form and light brown spots appear on the bottom. Flip and cook for another 20–30 seconds. This step helps keep the tortillas soft and flavorful in the casserole.

Layer 6 tortillas in the bottom of the prepared baking dish. Spoon half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the remaining shredded cheese.

Add another layer of tortillas, then top with the remaining chicken mixture, spreading it evenly.  Sprinkle the remaining cheese over the top. If your family loves extra cheesy casseroles, feel free to add another handful or two of cheese.

Bake uncovered for 15 minutes, or until the cheese is melted, and the casserole is bubbling around the edges.

Remove from the oven, and serve warm.

Serving Suggestions 

This casserole is hearty enough to stand on its own, but it pairs beautifully with simple sides. Serve it with a crisp green salad or a bowl of seasoned black beans to balance the richness. Spanish rice, cilantro-lime rice, or refried beans make it feel like a full Tex-Mex spread. For something fresh on the side, sliced avocado, pico de gallo, or a simple tomato salad are all great choices. Warm tortilla chips or a slice of cornbread are perfect for scooping up every last bit of that creamy sauce. 

Notes & Helpful Tips

Shredded chicken works beautifully in this recipe and is a great way to use up leftovers or rotisserie chicken.

If you prefer a softer casserole, you can lightly cover the dish with foil for the first 10 minutes, then uncover to melt the cheese.

Pepper jack adds a little heat, while cheddar keeps things mild and family-friendly—use whichever your family prefers. 

Cheese Lover’s Tip: This casserole is easy to customize. For an extra cheesy dish, add another 1/2 to 1 cup of shredded cheese to the filling or sprinkle more over the top before baking. 

Homemade Chili Spice Blend

 A cozy, budget-friendly seasoning you can mix once and use through all seasons.

When the weather turns cold and soup season settles in, chili is usually the very first thing I think of. It’s warm, filling, and easy to adapt for everyone at the table. In my house, chili preferences vary—one child loves it spicy with plenty of heat, while another wants no beans at all. No matter how you make your chili—beef, chicken, with beans or without—this homemade chili spice blend works beautifully every time.

If you’re looking to stretch your grocery budget and cut back on store-bought packets, mixing your own spice blends is a wonderful place to start. Most prepackaged blends are made from simple pantry spices you likely already have on hand. Making your own not only saves money, but it also lets you control the flavor and skip unnecessary additives.

Once this blend is mixed, you’ll have everything ready in one jar—no need to pull out several spice bottles every time you want to make a pot of chili. It’s simple, cozy, and practical cooking at its best.

Ingredients

5 Tablespoons chili powder

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons garlic powder

1 ½ Tablespoons onion powder

1 Tablespoon oregano 

Optional Ingredients 

 

2 tsp. salt

1 tsp. pepper

Directions: 

 

Add all of the spices to a clean, dry jar with a tight-fitting lid. Using a slightly larger jar than needed makes mixing easier and helps keep the fine spice dust from escaping.

Secure the lid tightly and shake well until the spices are evenly combined.

Label the jar with the name and date, then store it in a cool, dry place with your other spices.

How to Use

When you’re ready to make chili—or any dish that needs a warm chili flavor—use 2½ tablespoons of this chili spice blend in place of a store-bought packet. Taste as you cook and adjust seasoning as needed.

Serving & Usage Suggestions

This homemade chili spice blend is perfect for more than just a pot of chili. Stir it into ground beef or turkey while browning for tacos, sprinkle it over roasted potatoes or sweet potatoes, or add a spoonful to soups, stews, or slow-cooker meals that need a little warmth and depth. I love keeping a jar in the pantry so chili night comes together faster, without pulling out half the spice rack. One batch makes several meals and keeps well for months when stored in a tightly sealed jar.

How to use:

Use 2½ tablespoons of this blend for a standard pot of chili, adjusting up or down depending on how bold you like the flavor.

Notes & Helpful Tips

Salt and pepper are intentionally left out of the base blend since many cooks prefer to season their dishes as they cook. If you’d rather have an all-in-one blend, feel free to add the optional salt and pepper.

This blend works well in beef chili, chicken chili, white chili, taco meat, soups, stews, and even roasted vegetables.

Homemade spice blends stay freshest when stored in airtight containers away from heat and light. For best flavor, use within 6–12 months.

Something to Keep in Mind

Your chili powder will vary in heat depending on the brand you use. If you prefer a milder blend, choose a mild chili powder. For extra heat, you can add a pinch of cayenne pepper or crushed red pepper flakes.

This homemade chili spice blend is proof that simple ingredients can create big flavor—and it’s one small step toward cozy, budget-friendly cooking all season long.

Cinnamon Raisin Quick Bread

A cozy, old-fashioned loaf for breakfast or anytime

This Cinnamon Raisin Quick Bread is one of those simple, comforting recipes that feels right at home on the kitchen counter. It’s easy to mix up, doesn’t require yeast, and fills the house with the warm, familiar scent of cinnamon while it bakes. Studded with sweet raisins and layered with a cinnamon-sugar swirl, this bread is perfect for breakfast, an afternoon snack, or served alongside a hot cup of tea or coffee.

It’s a recipe my family truly enjoys—soft, lightly sweet, and just indulgent enough to feel special without being fussy. A thick slice with a little butter is all it needs.

Ingredients

4 c. flour
2 c.sugar (white or brown), divided 
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk (see Notes for substitute)
2 tsp. vanilla
1/2 c. vegetable oil
1/2 to 1 c. raisins
3 tsp. cinnamon 

Directions:

Preheat the oven to 350°F. Grease two 8×4-inch loaf pans and set aside.

In a large bowl, whisk together the flour, 1½ cups of the sugar, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vanilla, and oil.

Add the wet ingredients to the dry ingredients and stir just until moistened. Be careful not to overmix—the batter should be thick and slightly lumpy.

Gently stir in the raisins until evenly distributed.

In a small bowl, combine the remaining ½ cup sugar with the cinnamon.

Spoon half of the batter evenly into the prepared loaf pans. Sprinkle half of the cinnamon-sugar mixture over the batter.

Spoon the remaining batter on top, then sprinkle with the remaining cinnamon sugar.

Use a butter knife to gently cut through the batter in a swirling motion to create a cinnamon ribbon throughout the loaves. 

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

Notes & Helpful Tips

Plumping the raisins:

For extra-soft, juicy raisins, soak them before adding to the batter. Place raisins in a heatproof bowl and cover with hot water. Let soak for 10–15 minutes. If using room-temperature water, soak for at least 30 minutes.
Drain well and pat dry before using.

Prevent raisins from sinking:

Toss plumped raisins with a tablespoon of the recipe’s flour before folding them into the batter.

Sugar choice:

White sugar gives a lighter loaf, while brown sugar adds a deeper, slightly caramel flavor.

Buttermilk Substitute: 

If you don’t have buttermilk on hand, you can easily make a substitute. 

 

Add 2 tablespoons vinegar to a liquid 2-cup measuring cup, then pour in enough milk to reach the 2-cup line. 

 

Stir gently and let the mixture sit at room temperature for 5 to 10 minutes. It will slightly thicken and curdle, just like buttermilk, and works perfectly in this recipe.

Homemade Salisbury Steak with Onion Gravy

Comfort Food That Brings Back Memories of Family Dinners

 Who remembers those old Salisbury steak TV dinners? Back then, they were an affordable, filling meal with generous portions and rich gravy that soaked into every bite. This homemade version brings back all that comfort—but with simple ingredients and made right in your own kitchen.

Tender beef patties are seasoned just right, then simmered in a savory onion gravy that tastes far better than anything from a freezer box. It’s the kind of meal that sticks with you, fills the house with good smells, and reminds you of a time when dinner was simple, hearty, and satisfying. Serve it with mashed potatoes, egg noodles, or even a slice of bread to soak up every bit of that gravy.

Ingredients:  

1 1/2 Lbs. ground beef
1/4 c. ketchup
3 tsp. mustard
2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
3 Tbs. Worcestershire sauce, divided
2 large eggs, beaten

1 1/4 c. bread crumbs (See notes)

1 onion, chopped, divided
2 Tbs. butter, for frying

For the Gravy

2 Tbs. butter
1 Tbs. olive oil
6 Tbs. flour
5 c. beef broth
1 can sliced mushrooms, drained (Optional)

Directions: 

In a large mixing bowl, add the ground beef, ketchup, mustard, smoked paprika, onion powder, garlic powder, pepper, 2 tablespoons Worcestershire sauce, beaten eggs, bread crumbs, and half of the chopped onion.

Using your hands, gently mix everything together just until combined. Be careful not to overmix, as that can make the patties dense. Cover the bowl and refrigerate for at least 30 minutes to help the patties hold their shape.

Make the Gravy

While the meat mixture is chilling, prepare the gravy.

In a large skillet or Dutch oven, melt 2 tablespoons of butter along with the olive oil over medium heat. Add the remaining chopped onion and cook, stirring occasionally, until the onions are soft and translucent, about 8–10 minutes.

Sprinkle the flour over the onions and stir constantly for about 2 minutes, allowing the flour to cook and lose its raw taste.

Reduce the heat to medium-low. Slowly pour in the beef broth and the remaining 1 tablespoon Worcestershire sauce, stirring constantly to prevent lumps. Bring the gravy to a gentle simmer and cook until thickened, about 10 minutes, stirring occasionally.

If using mushrooms, stir them in during the last few minutes of cooking. Transfer the gravy to a bowl and set aside.

Cook the Salisbury Steaks

Remove the meat mixture from the refrigerator and divide it into 6 or 8 equal portions. Shape each portion into an oval patty about ½-inch thick.

Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Once melted, add the patties to the skillet. Cook for 2–3 minutes per side, until nicely browned. The internal temperature should reach 160°F.

Finish the Dish

Pour the prepared gravy over the browned patties. Reduce the heat to low and let everything simmer together for 3–5 minutes, allowing the flavors to meld and the patties to finish cooking through.

Serve hot, spooning plenty of gravy over the top. 

Notes & Helpful Tips

Bread crumbs: Plain or seasoned breadcrumbs both work. You can also substitute crushed crackers if that’s what you have on hand. Or I use Stuffing mix in place of breadcrumbs. It adds extra flavor and works beautifully in this recipe. If the stuffing pieces are large, lightly crush them before mixing.

Ground beef: An 80/20 blend works best for flavor and moisture.

Gravy thickness: If the gravy gets too thick, stir in a little extra beef broth until it reaches your desired consistency.

Mushrooms: Optional, but they add a classic diner-style touch if you enjoy them.

Snowball Cookies

A Buttery, Powdered Sugar Cookie Passed Down From My Aunt’s Kitchen

Snowball Cookies are one of those timeless treats that feel right at home during the winter months, though they’re welcome on the cookie tray any time of year. Buttery, tender, and generously coated in powdered sugar, these little cookies practically melt in your mouth.

This recipe came from my aunt, who was a wonderful baker. Her kitchen was always filled with the comforting aroma of cookies, rolls, bread, and pies, and everything she made was done with care and love. These snowball cookies were always a favorite — simple to make, easy to bake, and always a hit with family and friends. Best of all, you can enjoy these “snowballs” without ever having to step out into the cold.

Ingredients:

1 c. butter, softened
1/2 c. powdered sugar
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 c. pecans, chopped
powdered sugar to roll the cookies in

Directions :

Preheat the oven to 350° F. Line a baking sheet with parchment paper or leave it ungreased.

In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla with an electric mixer until smooth and creamy.

Add the flour and salt, mixing on low speed just until combined. Stir in the chopped pecans until evenly distributed throughout the dough.

Using your hands or a small cookie scoop, shape the dough into walnut-sized balls and place them on the prepared baking sheet, spacing them slightly apart.

Bake for 12–15 minutes, or until the bottoms are lightly golden while the tops remain pale. Be careful not to overbake — these cookies should stay light and tender. It’s better to slightly underbake than to bake them too long.

Remove the cookies from the oven and allow them to rest on the baking sheet for a minute or two. While still warm, gently transfer the cookies into a bowl of powdered sugar and roll them to coat completely.

Place the coated cookies on a wire rack to cool completely. Once cooled, roll them a second time in powdered sugar for that classic snowball appearance.

Serve and enjoy.

Helpful Tip for Coating the Cookies

For an easy and mess-free way to coat the cookies, place powdered sugar in a covered plastic container. Add a few cookies at a time, cover, and gently shake until coated. The first coating will be light, but the second roll in powdered sugar is what gives these cookies their beautiful snowy finish.

Seasoned French Fries

A Crispy, Oven-Baked Side Dish That Goes With Everything

Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right.  These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf or fried chicken.

Baking them at home means you can control the seasoning, skip the deep fryer, and still get that comforting, golden goodness. These fries are simple, budget-friendly, and always disappear fast—especially when served hot and fresh from the oven.

Ingredients:

4 large Russet potatoes, (cut into fries or wedges)

1/4 c. olive oil

1 tsp. salt

1/2 tsp. pepper

2 tsp. paprika

2 tsp. garlic powder

2 tsp. onion powder 

Directions: 

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Wash the potatoes well. You can leave the skins on for extra texture or peel them if you prefer.

Slice the potatoes into your desired size. We usually cut ours about 3/4 to 1 inch thick. A French fry cutter works great if you have one, but a sharp knife does the job just fine.

 Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and dry them very well. A salad spinner works great, followed by patting them dry with a clean towel.

 Transfer the dry potatoes to a large bowl. Drizzle the olive oil over the top and toss until all the fries are evenly coated.

In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning over the fries and toss again to evenly distribute.

Arrange on the pan. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Try not to overcrowd them so they bake evenly.

Bake for 20 minutes. Then increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice, until they are golden brown and cooked through. Thicker fries will take longer than thinner ones, so keep an eye on them to prevent burning.

Remove from the oven and serve hot. Taste and add extra salt or pepper if desired. 

Notes: 

The thicker the fries, the longer they will need to bake.

For extra crispiness, make sure the potatoes are very dry before adding the oil and seasonings.

These seasoned French fries are simple, satisfying, and always a welcome addition to the dinner table. 

Mom’s Country Fried Pork Chops

Crispy, golden pork chops with a simple, comforting homemade gravy

This is one of those meals that instantly takes me back to my mom’s kitchen. She made these country fried pork chops often, and they were always something special. The pork chops were crispy and golden-brown on the outside, tender and juicy on the inside, and always smothered in a rich, creamy gravy that tasted just as good as the chops themselves.

The simple drippings left in the skillet were all it took to create a rich, comforting sauce that poured beautifully over the pork chops and tasted so good. This is the kind of no-frills, old-fashioned cooking that fed families well and stretched every dollar.

Served with mashed potatoes, biscuits or a slice of homemade bread, this dish is pure comfort food and a reminder that some of the best meals come from simple ingredients and loving hands.

 Ingredients:

4 bone-in pork chops

1 c. buttermilk

1 c. flour

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 c. vegetable oil (see notes)

 

For the Gravy:

2 Tbs. flour

1 1/2 c. milk

1/2 tsp. salt

1/2 tsp. black pepper 

Instructions:

Place the pork chops in a shallow dish and pour the buttermilk over them, turning to coat both sides. Let them sit for about 30 minutes to help tenderize the meat.

In a separate shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.

Heat the vegetable oil in a large cast iron skillet over medium heat until hot.

Remove each pork chop from the buttermilk, allowing the excess to drip off, then dredge in the seasoned flour mixture, shaking off any extra.

Carefully place the pork chops into the skillet and fry for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F. Transfer the pork chops to a paper towel-lined plate while you make the gravy.

For the Gravy 

In the same skillet, there should be at least 2 tablespoons of fat left from frying the pork chops. Add the butter if needed and keep the heat at medium.

Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Slowly pour in the milk, whisking constantly to keep the gravy smooth. Continue cooking until thickened, then season with salt and pepper to taste.

Pour the gravy into a serving bowl.  Serve the warm gravy over the top of the Country Fried Pork Chops.

Notes:  

Instead of using all vegetable oil, you can fry the pork chops in half oil and half butter, or bacon grease, just as many home cooks did.

Serve with mashed potatoes, biscuits, green beans, or corn for a classic comfort-food meal.

Old-Fashioned BBQ Chicken with Homemade Family Sauce

 A cozy oven-baked family recipe passed down through generations

BBQ chicken has always been one of those meals that brings my family straight to the table. It’s simple, comforting, and full of flavor — but the real star is the sauce. We like our BBQ sauce thick, rich, a little spicy, and balanced with just a touch of sweetness.

This particular recipe came from my mother’s recipe box. I don’t know exactly where it originated, but it was handwritten, which tells me it came from someone in the family. Over the years, it has become the BBQ sauce we reach for most often. It’s the same base I use when canning homemade BBQ sauce once our garden tomatoes are ripe.

This sauce is incredibly versatile. It makes enough to generously coat about five pounds of chicken, but it’s just as delicious brushed onto ribs, pork, or any meat that could use a bold, homemade BBQ flavor.

Ingredients

1/4 c. butter
2 c. ketchup (See notes below)
1/4 c. vinegar
1 Tbs. brown sugar
3 tsp. paprika
1 onion, finely chopped
2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce, or more according to taste
1 tsp. black pepper 

1–1½ teaspoons salt (adjust to taste)

1 fryer Chicken, cut into pieces 

Directions: 

Preheat the oven to 375°F. Line a heavy baking sheet or roasting pan with aluminum foil for easier cleanup, if desired.

In a large saucepan, combine the butter, ketchup, vinegar, brown sugar, paprika, onion, salt, chili powder, Worcestershire sauce, Tabasco sauce, and black pepper.  Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and the butter has melted, and the sugar is fully dissolved. Reduce the heat to low and let the sauce simmer for at least 15 minutes, stirring occasionally so it doesn’t stick or scorch on the bottom of the pan. This allows the flavors to blend and deepen.

Pour some of the sauce into a separate bowl. Dip each piece of chicken into the sauce, turning to coat all sides. Arrange the coated chicken pieces in the prepared pan.

If there is sauce left in the dipping bowl, pour it over the chicken in the pan. Do not return this sauce to the main saucepan to avoid cross-contamination from the raw chicken.

Bake uncovered for 40 to 60 minutes, or until the chicken is fully cooked and reaches a safe internal temperature. You may baste the chicken occasionally with reserved (unused) sauce as it bakes.

Serve the BBQ chicken hot, with the remaining sauce on the side for dipping or extra brushing at the table.

Helpful Tips & Notes

Ketchup option: Sometimes we use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.

This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

Store any leftover BBQ sauce in an airtight container or jar in the refrigerator.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats.

Serving Suggestions

Serve this BBQ chicken with classic sides like baked beans, homemade biscuits, coleslaw, or corn on the cob for a comforting, home-style meal everyone will love.

Old Fashioned Baked Beans

Great Grandmother's Old Fashioned Baked Beans

Cold winter weather, snow falling softly outside, and the oven warming the house—this is the season for comfort cooking. When the days turn chilly, I find myself baking more often: cookies, breads, casseroles, and especially a pot of slow-cooked baked beans.

This baked beans recipe comes from my great-grandmother, and it has been lovingly passed down through our family for generations. Long before canned versions lined grocery store shelves, she would start with dry beans and let them cook low and slow, filling the house with the comforting smell of home. Every time I make this recipe, it brings back that same feeling of warmth, patience, and care that only an old family recipe can carry.

Yes, you can buy baked beans already prepared, but they never quite compare. When time is short, I’ll make a quicker version using canned beans and the same seasonings. But when I have a quiet day at home, I reach for a bag of dry beans and let them simmer, just as she did.

What truly sets these baked beans apart—besides the long cooking time—is the bacon. Choosing a bacon with a rich, smoky flavor makes all the difference, as that flavor slowly weaves its way through the beans. These baked beans are rich, comforting, and deeply satisfying—the kind of dish that warms you from the inside out and reminds you that some recipes are worth taking your time with.

Ingredients:

1 pound dry Navy beans

8 c. water

1/2 lb. bacon

1 onion, chopped fine

1/2 c. ketchup

¼ c. brown sugar

2 to 3 Tbs. molasses

1/4 tsp. dry mustard (but I have used liquid mustard)

1 Tbs. Worcestershire sauce

1/4 to 1/2 tsp.  hot pepper sauce

1/4 tsp. pepper

2 tsp. salt

Directions:

Rinse the dry beans thoroughly in a colander to remove any dust or debris. Sort through them carefully, discarding any damaged beans, small stones, or dirt.

Place the beans in a large Dutch oven or heavy pot and add the water. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cover with a lid and cook for 2–4 hours, or until the beans are tender. Cooking time will vary depending on the beans. Stir occasionally to prevent sticking and check the liquid level, adding more water if needed to keep the beans covered.

While the beans cook, cut the bacon into small pieces. Cook in a heavy skillet over medium heat until browned and crisp. Transfer the bacon to paper towels to drain and set aside.

Once the beans are tender, most of the liquid should be absorbed or cooked down. You should have about 2 cups of liquid remaining in the pot. If there is more than that, carefully remove and reserve some of the liquid—you may need it later.

Stir the cooked bacon into the beans, followed by the onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, pepper, and salt. Mix well to combine.

Cover the pot and continue cooking over low heat, allowing the flavors to meld. Stir occasionally to prevent sticking. If the beans begin to dry out, add some of the reserved cooking liquid as needed.

Oven Method (Optional)

If you prefer, you can finish the beans in the oven. Preheat the oven to 325°F. Transfer the bean mixture to a 2-quart bean pot or casserole dish, or leave them in the cast iron pot. Bake for an additional 3–4 hours, stirring occasionally, until thick and flavorful.

Serve warm and enjoy.

Crazy Bread Sticks

Easy Garlic and Parmesan Crazy Bread Sticks

My family loves breadsticks, but going out to a restaurant for them can add up quickly. Making them at home is not only more affordable, but honestly, these homemade breadsticks taste even better than what you’d get at your local pizza place. They’re soft and chewy on the inside, lightly crisp on the outside, and finished with a buttery garlic Parmesan topping that makes them hard to resist. These breadsticks are perfect for serving alongside pasta, soup, or salad—or enjoying warm right out of the oven.

Ingredients:

1 3/4 c. warm water
2 1/2 tsp yeast
2 tsp. sugar
4 c. flour
1 1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. butter, melted of softened
1/2 tsp. garlic powder
2 garlic cloves, or more, finely minced
1 Tbs. parsley
3 Tbs. Parmesan cheese

Directions

Preheat the oven to 375°F. Line an 11×15-inch baking sheet with parchment paper and set aside.

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and place the bowl in a warm spot for about 10 minutes, until the mixture becomes foamy. This step ensures the yeast is active.

Stir in 1½ cups of the flour and mix well with a wooden spoon. Add the salt and olive oil and continue mixing for a couple of minutes until combined.

Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.

Place the dough back into the bowl, cover with a tea towel, and set it in a warm location to rise for 1½–2 hours, or until doubled in size.

Once risen, turn the dough out onto the prepared baking sheet. Using the palms of your hands or a rolling pin, press the dough into a large rectangle. For thinner, slightly crisp breadsticks, press the dough to about ¼-inch thick. For heartier breadsticks, leave it slightly thicker at 3/8 to a 1/2 inch.

Use a pizza cutter to slice the dough into 1-inch-wide breadsticks. There’s no need to separate them—leave them side by side on the pan.

Cover the sliced dough with a tea towel and allow it to rise again in a warm place until doubled, about 1–2 hours.

Bake for 18 minutes, or until the breadsticks are lightly golden brown.

While the breadsticks are baking, mix the butter, garlic powder, and minced garlic in a small bowl. As soon as the breadsticks come out of the oven, brush the butter mixture generously over the tops. Sprinkle with Parmesan cheese and parsley.

Serve warm and enjoy!

Quick-Rise Option

If you’re short on time, you can speed things up:

Use instant yeast instead of active dry yeast (same amount).

Skip the first long rise. After kneading, cover the dough and let it rest for 20–30 minutes in a warm spot.

Shape, cut into breadsticks, then let them rise on the baking sheet for 30–40 minutes, until puffy.

Bake as directed.

This won’t develop quite as much flavor as a long rise, but the breadsticks will still be soft, fluffy, and delicious.

Make-Ahead Option

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

Place it in a lightly greased bowl, cover tightly, and refrigerate overnight.

The next day, let the dough sit at room temperature for 30–45 minutes, then shape, cut, and allow to rise until doubled.

Bake as directed.

Freezer-Friendly Option

Shape and cut the dough, then freeze the unbaked breadsticks on a baking sheet.

Once frozen, transfer to a freezer bag.

When ready to bake, thaw in the refrigerator overnight or at room temperature until puffy, then bake as directed. 

 

Hamburger Rice Dish

Quick and Easy Hamburger Rice Dish

This hamburger rice dish is the kind of quick and easy comfort food that’s perfect for busy weeknights. Made with simple pantry ingredients and cooked all in one skillet (or baked for an extra cheesy finish), it’s a hearty, satisfying meal that comes together without much fuss. The combination of seasoned ground beef, tender rice, vegetables, and melted cheese makes it a family-friendly favorite that’s filling, flavorful, and comforting—just the way a homemade dinner should be. 

Ingredients: 

1 c. rice
2 c. water
Pinch of salt 
6 strips bacon, cooked and crumbled (Optional)
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 can (14.5oz.) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn, drained or undrained (see notes)
2 Tbs. Olives, cut up (Optional)
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder 
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded cheddar cheese, divided

Directions:

Preheat the oven to 350°F.

In a medium saucepan, bring the water and a pinch of salt to a boil over high heat. Stir in the rice, return to a boil, then cover and reduce the heat to a simmer. Cook for 18–20 minutes, or according to package directions, until the rice is tender. Fluff with a fork and set aside.

While the rice cooks, prepare the bacon and ground beef. In a large cast iron skillet, cook the bacon until crisp. Transfer to paper towels to drain, then crumble once cool enough to handle.

Carefully drain the bacon grease from the skillet. (The reserved grease can be saved and used for frying potatoes or other meats, if desired.)

In the same skillet, add the ground beef, onion, and green pepper. Cook over medium heat, breaking up the meat, until the beef is browned and no longer pink.

Stir in the cooked rice, diced tomatoes, corn, crumbled bacon, chili powder, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until everything is heated through.

Stir in 1 cup of the shredded cheese until melted and well combined.

At this point, you can either leave the mixture in the skillet or transfer it to an 11×7-inch baking dish.

Sprinkle the remaining 1/2 cup of cheese evenly over the top. Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly and the dish is heated through.

Serve warm and enjoy!

Notes:

I prefer not to drain the corn, as it adds extra flavor and the rice absorbs the additional moisture nicely.

This dish can easily be customized with or without bacon and olives, depending on your preference. 

Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

There’s something comforting about the smell of pumpkin and warm spices baking in the oven. This pumpkin cake is a family favorite—moist, flavorful, and topped with a rich cream cheese frosting. It’s the kind of dessert that feels right at home on the table during fall, holidays, or any time you’re craving something cozy.

Ingredients:

2 c.. flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 c. vegetable oil
4 large eggs
1 c. brown sugar
1/2 c. white sugar
1 (15 ounce) can pumpkin
1 1/2 tsp. vanilla

Cream Cheese Frosting:  Optional

1 (8 oz.) room temperature cream cheese
1/2 c. room temperature butter
3 c. powdered sugar
1 tsp. vanilla

Directions:  

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.

In a large mixing bowl, beat together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla until smooth and well combined. This can be done with a hand mixer, stand mixer, or with a large spoon.

With the mixer set to low speed, add the cinnamon, pumpkin pie spice, baking soda, and baking powder. Increase the speed to medium and mix until the spices are evenly incorporated.

Add the flour and mix on low speed just until combined. Then increase the speed slightly and mix until the batter is smooth and fully blended, being careful not to over-mix.

Pour the batter into the prepared pan and spread evenly.

Bake for 30–36 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting, if desired.

While the cake cools, it's time to prepare the frosting.

Frosting Directions: 

In a large bowl, beat the cream cheese, and butter together until smooth and creamy with a mixer or by using a large wooden spoon.

Turn off the mixer.  Add powdered sugar, and vanilla. Beat on low speed, so you don't have powdered sugar flying all over the kitchen and you.   When the powdered sugar is incorporated into the cream cheese and butter mixture, turn the mixer up to high speed and beat for 2 minutes.

If the frosting is too thick, add a little milk to the mixture. If the frosting is too thin, add some extra powdered sugar until it is the right spreading consistency.

Frost the cooled cake and place in the refrigerator for about 30 minutes before cutting.

Store the cake in the refrigerator with a tight-fitting cover. It will keep this way up to 5 days. 

Notes:

If you prefer, you can make 24 to 28 cupcakes with this recipe as well. 

Just line a muffin pan with cupcake liners and fill each liner about two-thirds full.
Bake at 350°F for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

 

Pork Loin with Honey Glaze

Sweet & Savory Honey Garlic Pork Loin

Tender, juicy pork loin seasoned to perfection and finished with a glaze that has just the right balance of sweet and savory. This honey garlic pork loin features warm spices, a touch of mustard, and subtle sweet-and-sour notes that come together beautifully as it bakes. It’s an easy, comforting main dish that feels special enough for Sunday dinner but simple enough for a weeknight meal.

Ingredients: 

3 lb. pork loin
salt and pepper to taste
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. rosemary
1/2 tsp. thyme
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
2 Tbs. cooking oil, divided
1 Tbs. prepared mustard

Directions:

Preheat the oven to 375°F.

Pat the pork loin dry with paper towels, then season all sides generously with salt and pepper.

In a small bowl, combine the paprika, garlic powder, onion powder, rosemary, and thyme. Sprinkle the seasoning mixture evenly over the pork loin, rubbing it into the meat on all sides.

Heat the cooking oil in a cast iron skillet or a Dutch oven over medium heat. Add the pork loin and sear for 3–5 minutes per side, until nicely browned. This step helps lock in the juices and keeps the pork tender.

In the same bowl used for the seasoning, mix together the minced garlic, honey, soy sauce, Olive oil, and prepared mustard until well combined.

Pour half of the sauce over the pork loin in the skillet. Cover with a tight-fitting lid and place in the oven. Bake for 30 minutes.

Remove the skillet from the oven and carefully pour the remaining sauce over the pork loin. Cover again and return to the oven. Bake for an additional 25–30 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and allow the pork loin to rest for 5–10 minutes before slicing. Serve warm, spooning the pan sauce over the top.

Easy Creamy Mashed Sweet Potatoes

Creamy Mashed Sweet Potatoes

 Mashed potatoes have always been a staple at our family table, showing up at nearly every meal. Sweet potatoes, on the other hand, were usually saved for special occasions and holiday dinners. Lately, though, I’ve found myself craving sweet potatoes more often—and they’ve slowly earned a regular spot in our weekly meal rotation.

This creamy mashed sweet potato recipe has become one of our go-to side dishes. Where we live, fresh sweet potatoes are only available during the holiday season, so I often rely on canned sweet potatoes the rest of the year. They’re already cooked, which cuts down on prep time—just heat, drain, mash, and season.

Below you’ll find instructions for both raw and canned sweet potatoes, so you can choose the option that works best for you. Either way, the result is a comforting, buttery side dish that pairs beautifully with just about any meal.

Ingredients for Mashed Raw Sweet Potatoes:

2 Lbs. sweet potatoes, washed and peeled 
2 1/2 Tbs. butter cut into pieces
2 1/2 Tbs. half-and-half, evaporated milk or whole milk, that is warmed
salt and black pepper to taste

Instructions: 

Dice potatoes into 2-inch chunks.

Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.

Drain well and allow to sit in the strainer for a few minutes to make sure all water evaporates.

Add butter to the potatoes and mash with a potato masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream, or you may need a bit more.  It really depends on the consistency or texture you want your mashed sweet potatoes to be.

Season with salt and pepper. Serve hot. 

If Using Canned Sweet Potatoes:

Ingredients: 

1 - 29 oz. can of yams or 2 - 15 oz. cans

2 1/2 Tbs. butter cut into pieces
2 1/2 Tbs. half-and-half evaporated milk or whole milk, that is warmed
salt and black pepper to taste 

Directions: 

In a saucepan, add the canned sweet potatoes. Bring to a boil, then turn the heat to a simmer.  Simmer the sweet potatoes until they are thoroughly heated through.  

Drain well.

Add butter to the potatoes and mash with a potato masher. Pour in half-and-half or milk, a little bit at a time. Mash the potatoes until you reach the desired consistency. You may not need all of the cream, or you may need a bit more.  It just depends on what you like the consistency to be.

Season with salt and pepper. Serve hot. 

Notes:

For a sweeter version, add 2 tablespoons of brown sugar along with the butter.

Add a dash of cinnamon to the sweet potatoes for flavor.

Raw sweet potatoes can be baked instead of boiled. Bake at 400°F for about 1 hour, or until fork-tender.

Be sure to drain the potatoes very well to prevent a watery texture.

Sweet potatoes mash best while they’re still warm.

Always warm the cream or milk before adding it to the potatoes.

For a rustic texture, mash by hand. For extra-smooth potatoes, use a hand mixer or immersion blender.   

Creamy Parmesan Chicken and Rice

 Creamy Parmesan One Dish Chicken and Rice

This is a simple one-dish meal that my mom used to prepare on chilly winter days, and it has always been a family favorite. Tender, juicy chicken is simmered with rice and served in a rich, creamy sauce that’s both comforting and satisfying. Easy to make and full of cozy, homemade flavor, this dish is perfect for weeknight dinners when you want something hearty, warm, and comforting without a lot of fuss.

Ingredients

1.5 lbs.  chicken breasts, cut into 1 inch pieces

4 Tbs. butter

1 onion, chopped 

3 garlic cloves, minced

2 tsp. Italian seasoning

1/2 tsp pepper

1 tsp. salt

2 1/2 c. chicken broth

1 c. white rice

1/2 c. heavy creqm

1/2 c Parmesan cheese 

Parsley (Optional) 

Instructions

Melt the butter in a large cast iron skillet over medium-high heat. Add the onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften and become translucent.

Add the diced chicken to the skillet, then season with the Italian seasoning, salt, and pepper. Cook, stirring often, for about 5 minutes, until the chicken is lightly golden on all sides.

Stir in the garlic and cook for 1 minute, stirring constantly to prevent the garlic from burning.

Pour in the chicken broth and add the rice, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Cover the skillet with a lid and simmer for 17–20 minutes, or until the rice is tender and the liquid has been absorbed.

Stir in the heavy cream and Parmesan cheese until creamy and well combined. Serve immediately/  Garnished with parsley, if desired

Perfection Salad

Grandma's Perfection Salad

This Jello salad is made with cabbage, carrots, and pineapple—and if I had known that as a kid, I probably wouldn’t have touched it. I wasn’t a fan of cabbage back then. Luckily, I didn’t find out what was really in this salad until I was much older, which gave me plenty of time to enjoy it and eventually serve it to my own family. The finely shredded cabbage adds a pleasant crunch, while the carrots bring a pop of color that makes this classic salad just as pretty as it is tasty.

 

Ingredients: 

1 c. cabbage, shredded very fine 

1/2 c. carrots, grated

1 8 oz. can crushed pineapple in juice, drain and save juice 

1(3ounce) box lime gelatin or orange

1 c. boiling water

1 c. water, with leftover pineapple juice

Directions

Using a food processor, finely shred the cabbage.  If you don't have a food processor, you can use a box grater.  I sometimes use a sharp knife and cut the cabbage in thin slices, then chop it up fine.

Next, grate the carrots. Add the cabbage and carrots into an 8x8 inch square dish, spreading them out evenly.  

Drain the crushed pineapple, reserving the juice in a measuring cup. Add ice to the juice until it measures 1 cup, then set aside. Spread the pineapple out over the cabbage and carrots.

In a medium bowl, pour in boiling water.  Add gelatin and stir until the gelatin is completely dissolved. Add the pineapple juice and ice mixture. Stir until the ice has fully melted, and the mixture is smooth.

Pour the gelatin mixture evenly over the cabbage, carrots, and pineapple in the dish. Gently stir to distribute the ingredients.

Refrigerate for about 2 hours, or until fully set.

Once firm, cut into 9 equal squares.  Serve chilled and enjoy!